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Overhead horizontal image of a baked quiche lorraine on a wooden board

Easy Quiche Lorraine

Use my Flaky Pie Dough for the crust or purchase a store-bought pie dough. Swaps and subs can be found in the notes section.
Prep and cook times do not include blind baking the pie crust (add 1 hour).
Course Breakfast, Brunch, dinner, lunch
Cuisine French
Keyword eggs, quiches
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 10
Calories 554kcal


  • 11-inch tart pan with removable bottom or 9 or 10-inch pie tin
  • rolling pin
  • ceramic pie weights or 2 pounds of dried beans


  • 1 pound (464 grams) flaky pie dough blind baked* (or 1/2 of this recipe)
  • 12 ounces (340 grams or 15 slices) bacon chopped
  • 8 ounces (226 grams or 3 cups) gruyere cheese shredded
  • 9 large egg yolks
  • 1 tablespoon chives minced, plus more to garnish (optional)
  • 3/4 teaspoons (4 1/2 grams) kosher salt
  • 1/4 teaspoon black pepper
  • pinch ground nutmeg
  • 2 cups (500 milliliters) half and half


Cook the Bacon

  • Preheat your oven to 375°F (190°C).
    Place the chopped bacon into a cold skillet. Turn the heat to medium-high and slowly brown the bacon for 13-15 minutes, using a spoon or spatula to break the bacon apart, so it cooks evenly.
  • Once the bacon is browned and crisp, use a slotted spoon to remove it from the pan to a paper towel-lined dish. Allow the paper towels to soak up any excess grease.
    Set the bacon aside while you assemble the rest of the Quiche.

Assemble the Pie Shell

  • Once the bacon is cool to the touch, sprinkle it evenly in the bottom of the baked pie shell.
    Cover the bacon with the shredded gruyere.

Mix the Quiche Custard

  • Combine the egg yolks, chives, half-and-half, salt, pepper, and nutmeg together in a mixing bowl using a whisk.
    Whisk the mixture for one full minute until it is light and frothy.
  • Carefully and slowly, pour the egg mixture into the pie shell. If the mixture is starts to overflow the tart pan, stop pouring and shimmy the pan a little.
    Once all of the egg mixture is poured, carrrrrrrrefully slide the pan into the oven. 
    Putting the pan onto a thin sheet pan before pouring the egg mixture in will help you transfer the pan to the oven easier. This is also a good idea if your pan is super shallow. It'll help catch any spills should the custard overflow the pan while baking. 

Bake the Quiche Lorraine

  • Bake the quiche Lorraine in the preheated oven for 30 minutes or until the center is set. The internal temperature should be between 170°-180°F (76-82°C).  
    When fully baked, the quiche will be firm but not cracked. If it's still jiggly when you tap it, bake it for another 5 minutes. Check for doneness every 5 minutes until it's set.
  • Remove the Quiche from the oven once it is baked.
    The Quiche should be lightly browned on the surface, and the crust should be golden brown.
  • Allow the Quiche to cool slightly or completely, depending on your eating preferences.
    Serve with fresh fruit or a side salad.


*see post for blind baking instructions

Swaps and Subs:

Half and Half Subs:

  • mix 1 cup (250 milliliters) heavy cream with 1 cup (250 milliliters) whole milk
  • use 2 cups (500 milliliters) of heavy cream
  • replace the half-and-half with whole milk
  • use 2 cups (500 milliliters) of evaporated milk instead of half-and-half

Bacon Subs:

  • chopped speck (no need to cook it if it's cured)
  • cooked, diced ham
  • cooked, diced turkey
  • chopped prosciutto
  • chopped pancetta

Cheese Subs (shred all):

  • gouda
  • fontina
  • swiss
  • Emmentaler
  • Havarti
  • any smoked variety of the above or smoked gruyere

Swaps for Fresh Chives (use fresh herbs):

  • chopped parsley
  • dill
  • chopped basil
  • oregano
  • chopped sage


  • For a lighter quiche, replace 3 of the egg yolks with 2 whole eggs or substitute the half-and-half for whole milk.

Tips and Storage Instructions:

  • If you think you can slide the tart pan into the oven on its own, don't forget that the pan has a false bottom. Don't push up into the center of the pan like you would a cake pan. Instead, grip it from the bottom sides, not from the bottom middle. 
  • Wrap leftover Quiche and refrigerate it for 3 days. Then, when you're ready to eat it, you can reheat it in a 350°F (177°C) oven or in a microwave until warmed through or eat it cold, straight from the fridge.
  • To freeze quiche Lorraine:
  1. Wrap it the cool quiche well in foil or plastic film.
  2. Store it in the freezer for 2 months.
  3. Thaw the quiche in the fridge overnight or reheat it from frozen in a preheated 350°F (177°C) oven.


Calories: 554kcal | Carbohydrates: 25g | Protein: 18g | Fat: 42g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 231mg | Sodium: 657mg | Potassium: 209mg | Fiber: 1g | Sugar: 1g | Vitamin A: 630IU | Vitamin C: 1mg | Calcium: 310mg | Iron: 2mg